Oh, the joys of discovering that perfect salad – it’s like finding a hidden treasure in a world of muddled greens and wilted leaves. This crunchy detox salad is a revelation, truly! With the zesty snap of fresh veggies and a dressing that dances on your taste buds, it’s like a cool breeze on a scorching day. I remember last summer, amid the chaos of backyard barbecues, this salad stole the show, leaving everyone clamoring for the recipe.
Steps
- Prepare the carrot-ginger dressing by combining a large chopped carrot, rice wine vinegar, avocado or olive oil, fresh ginger, honey, white miso, and toasted sesame oil in a blender or food processor. Blend until the mixture is completely smooth. Adjust the seasoning with salt, pepper, and extra honey if a sweeter taste is desired.
- Chop the salad ingredients, either by hand or using a food processor. This includes kale leaves, broccoli florets, red cabbage, shredded carrots, cilantro leaves, and green onions. Dice the avocado and toast slivered almonds for added crunch.
- In a large bowl, mix together the chopped salad ingredients with the dressing. Toss everything thoroughly to ensure an even distribution of the dressing. Serve the salad immediately, or store it in the refrigerator if not using all at once, keeping the dressing separate until ready to serve.
Ingredients
- 3 cups kale leaves, finely chopped
- 2 cups broccoli florets, finely chopped
- 2 cups red cabbage, finely chopped
- 1 cup carrots, shredded into matchsticks
- 1 cup fresh cilantro leaves, roughly chopped
- 1/2 cup slivered almonds, toasted
- 1/3 cup green onions, thinly sliced
- 1 avocado, peeled, pitted, and diced
- 1 batch of Carrot-Ginger Dressing (recipe below)
- Ginger Dressing Ingredients:
- 1 large carrot, peeled and roughly chopped
- 1/4 cup rice wine vinegar
- 2 tablespoons avocado oil or olive oil (or any mild-flavored cooking oil)
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon honey (or a sweetener of your choice)
- 1 tablespoon white (shiro) miso
- 1/2 teaspoon toasted sesame oil
- Kosher salt and black pepper, to taste
FAQ
- What is Detox Salad, and why is it called that?
- Detox Salad is a vibrant dish made with a variety of fresh greens and vegetables, all topped with a sweet and tangy Carrot-Ginger Dressing. The name “Detox” reflects the salad’s use of wholesome ingredients that are considered beneficial for a healthy lifestyle, especially after indulgent periods like the holidays.
- Can I customize the ingredients in the Detox Salad?
- Absolutely! The recipe is flexible and allows you to use any combination of fresh greens, vegetables, and herbs. Common choices include kale, broccoli, cabbage, carrots, cilantro, and green onions. Feel free to mix and match according to your preferences or what you have on hand.
- How do I prepare the Carrot-Ginger Dressing, and can it be stored?
- To make the Carrot-Ginger Dressing, combine all the ingredients in a blender or food processor and blend until smooth. You can adjust the seasoning with salt, pepper, or additional honey for sweetness. The dressing can be stored in a sealed container in the refrigerator for up to one week.
- Is it necessary to use a food processor for chopping the salad ingredients?
- No, it is not necessary. While a food processor can save time by quickly chopping the ingredients, you can also chop them by hand. Alternatively, purchasing pre-chopped greens or slaw from the store is another convenient option.
- How should I store the salad if I don’t want to serve it all at once?
- If you plan to serve the salad in multiple sittings, mix the salad ingredients without the dressing and store them in a sealed container in the refrigerator for up to two days. Keep the dressing in a separate sealed container and refrigerate it as well.
Tips
- Consider doubling the Carrot-Ginger Dressing recipe when making it, so you have extra on hand for later in the week. This dressing pairs well with various salads, making it a versatile addition to your fridge.
- Use a food processor to chop the salad ingredients for efficiency and consistency. It saves time and ensures that everything is evenly chopped, leading to a more cohesive salad.
- If you’re short on time, opt for pre-packaged mixed greens or slaw from the store. This can simplify the preparation process and still deliver a delicious result.
- When storing leftovers, keep the salad and dressing in separate sealed containers in the refrigerator. This will help maintain the salad’s freshness and texture for up to two days.
Equipment
- Blender or Food Processor (for making the Carrot-Ginger Dressing and chopping salad ingredients)
- Peeler (for peeling the carrot)
- Large Salad Bowl (for mixing the salad ingredients)
